Because mammary glands define us (mammals), the genetics of the ability to make milk has been of interest. Because we consume milk, we have a dairy industry. Because the industry places a monetary value to certain milk constituents, the genetics of milk component production has been a viable area of study. Since you are talking of cream production, we'll stick to that.
The effect of nutrition and the environment (e.g. temperature) on milk fat production has long been known, and the ability to selectively breed for higher fat content has been exercised for decades if not longer, But the molecular genetics of milk fat production is only recently starting to be understood.
Mammals with the highest fat content are those in cold environments where an insulating layer of fat is required, such as gray seal milk (53.2% fat), whale milk (34.8%), and polar bear (31%). Humans and cows have approximately the same milk fat percentage (~4.5% fat). The gene most studied to date is the DTAG1 allele on chromosome 14.
It is very clear that genetically milkfat production is under the governance of part of chromosome 14. Since this chromosome is identical in both breasts, genetically one breast cannot make milk with a higher fat content than the other. Environmental and nutritional factors affect both breasts equally, so those can be ruled out as a source of fat percentage differences. The only factors left that can be variables are 1) fat content of one breast over the other, and 2) demand from one breast over the other.
In cows, more frequent milking increased milk production but decreased fat percentage; in the end, the effect on fat in milk was the least influenced by frequency of milking (significance questionable).
Triglycerides in milk are synthesized in the smooth endoplasmic reticulum of the mammary alveolar cell from precursor fatty acids and glycerol (obtained from blood nutrients), and while other cell types are involved in milk let down, etc., there is no known function of interstitial adipocytes (fat cells).
That was the long answer. The short answer is: no.
 The origin and evolution of lactation
 Milk Components: Understanding the Causes and Importance of Milk Fat and Protein Variation in Your Dairy Herd
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 The Highest Percentage of Fat in the Milk of an Animal
 Evidence for multiple alleles at the DGAT1 locus better explains a quantitative trait locus with major effect on milk fat content in cattle.
 Identification of novel single nucleotide polymorphisms in the DGAT1 gene of buffaloes by PCR-SSCP
 Scientists pinpoint gene linked to fat in cow’s milk
 Covariance among milking frequency, milk yield, and milk
composition from automatically milked cows
 MILK SECRETION: AN OVERVIEW
 Does a bigger breast give creamier milk?